Enzymes
Biology · Grade 10 · about 40 minutes
The proteins that make reactions possible at body temperature, and what stops them.
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- 9 sections of explanation, worked examples and diagrams
- 2 practice tasks with hints and worked answers
- A quiz that marks itself as you go
- Your progress kept across every subject you take
Other lessons in this sub-strand
- The chemicals of life
- Enzymes
- What carbohydrates are made of
- Simple sugars: mono and disaccharides
- Starch, glycogen and cellulose
- What carbohydrates do in the body
- Amino acids and peptide bonds
- How a protein gets its shape
- What proteins do
- How a lipid is built
- Types and functions of lipids
- Nucleic acids: DNA and RNA
- Why water is an unusual molecule
- What water does in living things
- Vitamins: small doses, large effects
- Vitamins on a Kenyan plate
- Mineral salts the body cannot skip
- Iron, iodine, calcium and fluoride in Kenya
- Testing for starch with iodine
- Benedict's test for reducing sugar
- The Biuret test for protein
- Testing for lipids
- A balanced diet
- Kwashiorkor and marasmus
- Deficiency diseases still seen in Kenya
- Lock and key: why enzymes are specific
- Temperature and the rate of enzyme reactions
- pH, substrate and enzyme concentration